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Asian Chicken Salad

Dressing: Mix in a salad shaker or jar. Chill
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar

Toss
1 (8 ounce) package dried rice noodles
Mixed spring greens or 1 small head romaine lettuce mixed with fresh spinach
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Prepare Chinese rice noodles: heat a skillet with a tablespoon of oil and break off bits of noodles and add to skillet. As they heat, they will puff up in the skillet, so only add a few at a time, remove, drain on paper towels, and repeat. Be sure to cook long enough! Under cooked noodles will be like eating needles.

In a large bowl, toss greens, chicken, green onions, and toasted sesame seeds.
Chill.
Just before serving add the cooked rice noodles.
Serve with dressing.
Serves six

*Notes:
- Great with leftover barbecued, grilled, broiled, or baked chicken.
- A hand full of shredded carrot or mandarin oranges add color and flavor too.

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